These coconut macaroons are a delicious, chewy version of the classic macaroon cookie. They are also very easy to prepare. My mother used to make these cookies when I was young. To this day, these cookies are one of my favorites. This is a great recipe to use those leftover egg whites.
Question I have made a rugelach recipe several times and I always have difficulty; possibly the recipe contains too much butter/cream cheese for the flour (l/4 lb each of butter & cream cheese, 2 C flour). The problem is that after I roll it out (which is itself very difficult to make it in a
Beat the egg whites with dash of salt until soft peaks form; gradually add the sugar, beating until stiff peaks form. Fold in chocolate cookie crumbs, chopped walnuts, and vanilla. Spread mixture evenly into a 9-inch lightly buttered pie plate. Bake at 325° for 35 minutes. Remove from oven and